Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “Cooking Away my CSA” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies!

This week I include recipes for cardamom glazed carrots, lemon-zucchini cornmeal cookies, Thai eggplant and basil stir-fry, Elote (Mexican grilled corn), and basil-mint granita.

Download the PDF here or click the images below: August 27th Newsletter

CMN Video: Shucking Scallops

We’re back on the dock at Lunenburg, Nova Scotia, as we learn all about Scallops from Norman Kaizer and Wallace Skinner, 2 seasoned Nova Scotia Fishermen. Jennifer learns how to Shuck Scallops, or as the locals say, “Shock Scollops”.

A production of The Culinary Media Network. www.culinarymedianetwork.com

I’ve been publishing a bunch of fun quick video blogs from my trip to Indonesia over on Remarkably Mark, my personal blog, and thought I’d link to them here at Culinary Media Network. These videos aren’t specifically about food, so I won’t put them in the CMN video feed, but I think you’ll enjoy them, as they give you a sense of how much fun we had on the trip, and just how friendly the wonderful people of Indonesia really are!

Becak Ride in JogJakarta:

Singing with Endah & Rhesa:

Kecak Dance in Bali:

More to come! Find them all at Remarkably Mark.

I’m very honored that ReMARKable Palate has been nominated for a Podcast People’s Choice Award for the second year in a row!

Over 281,000 individuals nominated a total of 1,874 podcasts for 22 categories in the 2008 People’s Choice Podcast Awards! Out of those nominated, only 10 podcasts for each category make it to the actual voting round. With 22 categories, this means that of the 1,874 podcasts nominated, only 220 are eligible for this year’s 15 day voting period.

This award has a special process, you actually get to vote once each day during the 15 day voting period, from October 23rd through November 6th.

We are nominated with a number of shows that have HUGE and loyal followers, so we’ll ask you to be equally huge and loyal, and commit to voting once per day during the two week period.

And while you’re there, show some support for our friends nominated podcasts: Grammar Girl, Tips From the Top Floor, The Rest of Everest, Ramble Redhead, Chillcast with Anji Bee, as well as The Full Time Mom, Podcast Answer Man, and 4 other podcasts produced by our friends Cliff and Stephanie at GSPN. Congratulations!

Chef Gabrielle Hamilton’s dishes from the special dinner celebrating Pennsylvania foods and beers:

Fried Sweetbreads with bacon and capers

Radishes with sweet butter
Grilled handmade lamb sausages

Roasted Chicken with shaved raw corn and Hen of the Woods Mushrooms

Grilled Prime rib, dry aged

Jumbo Walleye Pike en papillote with Cabbage and Bacon

Smokey Eggplant with parsley potato chips

Chef Hamilton made this special platter for a vegetarian guest at our table:

Assorted Desserts: Housemade ice cream sandwiches, molten chocolate cake, and mulled stone fruit with crisp and fresh whipped cream

We had a great time last night at Per Se at a party hosted by Phaidon for the release of it’s new book “A Day at El Bulli“, celebrating the food of Chef Ferran Adria.

We put out a quick and dirty Fork in the Road video last night after the party, and a fuller video including our exclusive interview with Chef Adria will be forthcoming.

Click the photo below to see the facebook photo album with the “culinarati” who were in attendance:

I should mention that we got to chat with Chef Jose Andres, whose playful personality is always on display. Hopefully, we’ll get a chance to visit his restaurant in DC and go behind the scenes soon. In the meantime, you should check out his great TV show on PBS, “Made in Spain”. In the 26 episode series, Chef Andres visits all 17 Spanish regions and learns about the regional foods, then comes back to the US and shows viewers how to make the dishes at home. (See www.pbs.org for local listings.)

This is important — now more than ever. Use your voice or lose your voice!

ReMARKable Palate #163 should now be available both in the feed and via the player on the webpage.  Please let me know if for any reason you are not able to download it. Thanks to the attentive listeners who pointed out the issues.

This list of 100 food items has been bouncing around the internet lately, and writers and food bloggers have been commenting on what they’ve eaten.

The VGT Omnivore’s Hundred

These are foods that they think you must try in your lifetime. The ones that are bolded I have eaten and the crossed out ones are ones you’d never consider eating. You’ll notice that as an epicurean adventurer, I have none crossedout except the cigar (but I have and do enjoy an occasional cognac).

There is even a FAQ available for reading.

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses (perhaps the stinkiest of the stinky cheeses)
17. Black truffle (see my article on my truffle adventure in Umbria: Truffled Dreams)
18. Fruit wine made from something other than grapes (Podcast with a fruit wine maker: ReMARKable Palate)
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes (great Heirloom Tomato Salad recipe)
22. Fresh wild berries
23. Foie gras (an oldie but goodie, our Culinary Roundtable debate about Foie Gras)
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects (covered with chocolate)
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu* (One of the greatest culinary ambitions of my life! I will eat this before I die, or um, die because of eating it!)
47. Chicken tikka masala
48. Eel (I have some in my freezer right now!)
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi (one of my absolute most favorite Japanese ingredients. I’m always on a quest for sushi restaurants which serve an ume-shiso maki roll. Unfortunately, most do not)
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal (although I have vowed never to have this again)
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis (I’ve asked Jennifer’s Mom to make it, but even this die hard Scot won’t go near it)
69. Fried plantain
70. Chitterlings, or andouillette (not yet, but I have had Menudo, which is close)
71. Gazpacho
72. Caviar and blini
73. Louche absinthe (here’s our video of an Absinthe tasting)
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta (here’s one of my favorite recipes that uses Polenta)
99. Jamaican Blue Mountain coffee
100. Snake

So I think I’m doing pretty well. Of the 100, there are only 14 that I have yet to try.  I better get to eating!

Matt Armendariz of www.mattbites.com is now the guest on Martha Stewart. After a so-so segment with Perez Hiltom, now a real food blogger is up.  He’s a food photographer and blogger, and his website, www.mattbites.com, always has beautiful photos.  They’re making double layer Argentine cookies with a Dulce de Leche filling.  Yum!